Roasted Vegetable Orzo – Light, Flavorful, and Perfect for Any Season

Some recipes quietly become staples, the kind you make once and then find yourself craving again and again. This roasted vegetable orzo is exactly that kind of dish. It’s simple, vibrant, and endlessly adaptable, bringing together tender pasta and caramelized vegetables in a way that feels both comforting and fresh.

Orzo may look like rice, but it cooks up silky and satisfying like pasta, making it the perfect base for roasted vegetables. When vegetables like zucchini, bell peppers, red onion, and tomatoes are roasted, their flavors deepen and sweeten, creating a beautiful contrast to the bright lemony dressing that brings everything together. A sprinkle of feta and fresh herbs finishes the dish with just enough richness and freshness.

This recipe works beautifully warm, at room temperature, or chilled, which makes it ideal for weeknight dinners, meal prep lunches, potlucks, and holiday spreads alike. It pairs well with almost anything—from grilled chicken or fish to roasted meats—or stands confidently on its own as a light vegetarian meal.

Ingredients:

For the Roasted Vegetables:

• Zucchini, sliced
• Bell peppers, chopped
• Red onion, sliced
• Cherry tomatoes
• Olive oil
• Salt
• Black pepper
• Dried oregano or Italian seasoning

For the Orzo:

• Orzo pasta
• Salted water

For the Dressing & Finish:

• Olive oil
• Fresh lemon juice
• Lemon zest
• Garlic, minced
• Feta cheese, crumbled
• Fresh parsley or basil, chopped
• Red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss zucchini, bell peppers, and red onion with olive oil, salt, pepper, and seasoning. Spread evenly on the baking sheet.
3. Roast for 20 minutes, then add cherry tomatoes and roast another 10–15 minutes until vegetables are tender and lightly caramelized.
4. Meanwhile, cook orzo in well-salted water according to package instructions until al dente. Drain and set aside.
5. In a small bowl, whisk together olive oil, lemon juice, lemon zest, and garlic.
6. In a large bowl, combine cooked orzo and roasted vegetables.
7. Drizzle dressing over the orzo mixture and toss gently to combine.
8. Fold in feta cheese and fresh herbs.
9. Taste and adjust seasoning as needed. Finish with red pepper flakes if desired.
10. Serve warm or chilled.

Tips & Tricks

• Cut vegetables evenly so they roast at the same rate.
• Roast at high heat to encourage caramelization.
• Add feta just before serving to keep it creamy and fresh.

Variations

• Add chickpeas or white beans for extra protein.
• Swap feta for goat cheese or shaved Parmesan.
• Add olives or sun-dried tomatoes for extra Mediterranean flavor.

Serving Suggestions
Serve alongside grilled chicken, salmon, or lamb. It also works beautifully as part of a mezze-style spread.

Storage Information
Store in an airtight container in the refrigerator for up to 4 days. Refresh with a squeeze of lemon before serving.

FAQ

• Can I make this ahead? Yes, it tastes even better after the flavors meld.
• Is this served hot or cold? Both—it’s delicious either way.

History / Fun Facts
Orzo is a staple in Mediterranean cooking, often used in soups and salads. Its ability to absorb flavor makes it ideal for simple, ingredient-driven dishes like this one.